Tofu and Wakame Miso Soup
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Cooking tools:
- Donabe
- Stove
- Mixing bowl
Ingredients
- 3 1/3 cups (800 ml) kombu and bonito dashi or your choice of dashi
- 14 oz (400 g) soft or medium-firm tofu, cut into cubes
- 3 1/2 to 4 tablespoons miso
- 1 cup (240 ml) salt-preserved wakame seaweed, rinsed and cut into bite-size pieces (or 2 tablespoons cut dry wakame seaweed, rehydrated)
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